Chicken Cordon Bleu Pizza

Snow day today...so I had time to experiment a little bit!  And it was worth the time!  I used the recipe for the European Peasant Bread from a previous post.  After it was done resting for two hours, I cut off a chuck of the dough, probably about one fourth and set it aside.  I let it rest for about an hour.  After resting, it was shaped onto a 16" pizza pan.  You can adjust the size of the crust and pan as desired.  Below is the recipe for the  topping.


Chicken Cordon Bleu Pizza Topping


about 1 lb boneless, skinless chicken breast, cut into small cube
1/2 c  bottled NYS Speidie sauce
1/4 - 1/2 lb sliced deli ham, chopped  (depending on how much you want)
1/2 c Hidden Valley Ranch dressing
1 1/2 c.shredded swiss cheese
1 1/2  c shredded mozzarella cheese


Place chicken cubes in sauce for about half an hour.  Then cook in a hot skillet till lightly browned and no longer pink inside.  Add the ham and stir.  Let rest for a few minutes.
Onto the prepared crust, put dressing and spread evenly over crust.  Sprinkle half of the swiss and mozzarella on the  dressing.  Then put on the meat mixture.  And top with remaining cheeses.  Sprinkle with parmesan cheese if desired.  Bake at 450* for  about 15 - 17 minutes.  Watch carefully!  Let rest for a couple of minutes.  Slice and serve!